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SideChef
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Lunch
Easy Chicken Calabacitas
Recipe

16 INGREDIENTS • 8 STEPS • 30MINS

Easy Chicken Calabacitas

4
2 ratings
Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
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Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com
Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
30MINS
Total Time
$1.81
Cost Per Serving
Ingredients
Servings
6
US / Metric
Boneless, Skinless Chicken Breast
1 lb
Boneless, Skinless Chicken Breast
Fine Salt
1/2 tsp
Fine Salt
Vegetable Oil
2 Tbsp
Vegetable Oil, divided
Zucchini
1
Zucchini, halved, thinly sliced
Yellow Squash
1
Yellow Squash, halved, thinly sliced
Tomato
1
Large Tomato, diced
White Onion
1
White Onion, diced
Green Bell Pepper
1
Green Bell Pepper, diced
up to 2
or Poblano for more spice
Ground Cumin
1/2 tsp
Ground Cumin
Mexican Oregano
1/2 tsp
Mexican Oregano
Ancho Chili Powder
1/2 tsp
Ancho Chili Powder
Whole Kernel Corn
3/4 cup
Whole Kernel Corn
defrosted if frozen or can use canned
Shredded Mozzarella Cheese
1/2 cup
Shredded Mozzarella Cheese
optional
Mexican Crema
1/2 cup
Mexican Crema
or Sour Cream
Fresh Cilantro
to taste
Chopped Fresh Cilantro
for garnish
Tortilla
to taste
Warm Tortillas
for serving
Nutrition Per Serving
VIEW ALL
Calories
215
Fat
11.0 g
Protein
19.6 g
Carbs
10.0 g
Add to plan
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Easy Chicken Calabacitas
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author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Author's Notes

If you don’t have a cast-iron, simply transfer everything to a baking dish before it goes into the oven.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 1 Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut Boneless, Skinless Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).
step 2 Cut Boneless, Skinless Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).
step 3
In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
step 3 In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
step 4
Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.
step 4 Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.
step 5
Add back chicken, along with the Whole Kernel Corn (3/4 cup). Stir to combine.
step 5 Add back chicken, along with the Whole Kernel Corn (3/4 cup). Stir to combine.
step 6
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
step 6 Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
step 7
Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup).
step 7 Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup).
step 8
Serve with Tortillas (to taste), garnished with Fresh Cilantro (to taste).
step 8 Serve with Tortillas (to taste), garnished with Fresh Cilantro (to taste).
Tags
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Lunch
Chicken
Shellfish-Free
Dinner
One-Pot
Quick & Easy
Spring
Mexican
Vegetables
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